Hashbroffles, to frittaffles and now muffles. Yes, there may be a slight obsession with figuring out every possible thing you can cook in your waffle maker. It is seriously the most fascinating thing to me. Ahh, the excitement of a foodie. –>NERDY<– This is what my Saturday mornings consist of, mixing batter and plopping it into the waffle iron to see what turns out. I’ve found you really can’t go wrong. As long as you have that bad boy greased you are good to go. So many possibilities, I just can’t contain myself! Eeek!
So muffles it is, and if you don’t speak “waffle” that is cross for muffin made in a waffle iron. I really can’t take credit for the genius creation. One of my loyal readers and great recipe testers gave me this great idea! Apparently their family has been enjoying them for years. Great invention I tell you!
Don’t get me wrong, I love a typical waffle but I must say, creating a good waffle recipe hasn’t been going so well. I’ve failed at this one more times than I can count. Dry, dry, dry, always so stinkin’ dry. So I threw in the towel for a while, okay really it has probably been more than a year since I’ve attempted a waffle. It’s pretty sad when the dog doesn’t even eat it. –>SIGH<– Maybe this is why I have an obsession for cooking everything but a “true” waffle in the waffle iron. It’s the rebel in me, wahahahaha.
But back to the muffle, since I can’t create a great waffle recipe, honestly this muffin idea is so delicious because it is moist. Seriously, a muffin in a waffle shape, mmm I can’t even express it in words. A moist, hearty, delicious muffle. Eat it like a waffle but with all the flavor of a muffin. Yes, it happened, it really did!
Plus, it’s zucchini season. They grow like weeds this time of year. Once they start, they don’t stop and thus we are always trying to figure out how to use the next green beast. This is a great idea, I promise you that. You could make a double batch, or triple batch for that matter and freeze the extra to be pulled out for a quick snack or breakfast. On a side note about zucchini, you can grate and freeze the zucchini in 1 cup increments to be used all year long.
- 1 cup almond flour
- 1 Tbsp coconut flour
- 2 Tbsp chia seed meal
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp baking powder
- ½ tsp salt
- ¼ Tbsp coconut sugar
- 2 Tbsp coconut oil
- 1 heaping cup zucchini
- 4 eggs
- Preheat waffle iron.
- Mix dry ingredients in a bowl (minus coconut sugar); almond flour, coconut flour, chia seed meal, cinnamon, nutmeg, baking powder, and salt.
- In another bowl, mix together coconut sugar, coconut oil, and lightly whisked eggs.
- Mix wet ingredients into dry and then stir in zucchini.
- Grease waffle iron with butter and add enough batter to make a small waffle.
- Heat for 1-2 minutes or until done.
- Remove and repeat with remaining batter.